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Turkey · Antalya · Elmalı| Common Animals Fish Mushrooms Flora |
Alburnus chalcoides |
June: End of spawning. Fry appear, transition to active feeding.
Found in the Caspian basin Used in local cuisine and as bait for fishing
Small schooling fish with silvery body Prefers clear, slow-flowing waters Mostly active during warm seasons
Fishing with small float rods and bottom rigs Using live and natural baits: maggots, bloodworms, worms Fishing from shore and boat in nearshore river and reservoir areas
Mostly active in spring and summer Best fishing times are morning and evening Prefers calm, clear waters with vegetation
Average weight: 0.1 kg
Small fish, easy to clean Recommended to chill quickly after catch Meat is tender, best cooked whole
Whole fish: Frying, baking, smoking
Fried Caspian Bleak (Frying)
Crispy crust and tender meat
Crispy crust and tender meat
1. Clean and gut the fish.
2. Coat in flour with salt and pepper.
3. Fry in vegetable oil until golden brown.
2. Coat in flour with salt and pepper.
3. Fry in vegetable oil until golden brown.
Baked Caspian Bleak with Herbs (Baking)
Aroma of fresh herbs and lemon
Aroma of fresh herbs and lemon
1. Salt and pepper the fish.
2. Stuff with lemon slices and herbs.
3. Bake at 180°C (350°F) for 15-20 minutes.
2. Stuff with lemon slices and herbs.
3. Bake at 180°C (350°F) for 15-20 minutes.
Smoked Caspian Bleak (Smoking)
Delicate smoky flavor
Delicate smoky flavor
1. Marinate fish in brine for 2-3 hours.
2. Cold smoke for 4-6 hours.
3. Cool and serve as appetizer.
2. Cold smoke for 4-6 hours.
3. Cool and serve as appetizer.